Sometimes it’s good to take a little break from your normal meal routine and try something different. This dish will satisfy the biggest pasta lover whilst being super healthy and provide a great flavour hit.
A colleague at work kindly gave me a big bag of homegrown tomatoes which were so delicious but any mixture of little cherry tomatoes or other small tomatoes will do.
You will need a mandoline or if you don’t have that, a vegetable peeler will do. To make it look just like pasta, take the skin off your zucchini but leaving the skin on will give you more fibre! Woo.
Zucchini “Pasta” with Tomatoes, Olives and Pine Nuts
Serves 2 hungry peeps
You will need:
4 medium-large zucchinis, ends sliced off
2 tbsp olive oil, plus extra for final drizzlin’
1 tsp fresh oregano
1/4 red onion, chopped into fine slices
2 cloves of garlic, minced
1 red chilli, chopped finely
1 cup of mixed small tomatoes, chopped into chunks
1/4 cup kalamata olives, chopped
handful pine nuts
salt & pepper
Wash zucchini (and peel if you’re doing that) and use a mandoline or vegetable peeler to create your pasta, salt generously, mix through and put in a mesh strainer and let sit (in the sink or in a bowl) whilst you prepare your sauce.
Place a large pan on medium heat and toast your pine nuts until nice and golden, put in a bowl to cool.
In the same pan, pour your 2 tablespoons of olive oil in, pop in your garlic, oregano, chilli and onion and let fry until fragrant. Pour in your tomatoes, and olives and cook for 5 or so minutes or until tomatoes are slightly softer, give them a good squash with your spoon so it releases all their goodness.
Give your zucchini a good squeeze in the strainer to let some of the liquid out and chuck into your pan and give it a good toss so its nicely combined with everything else, let cook for 4 minutes or until its warmed up.
Pop into bowls, season with a good dash of cracked pepper, sprinkle your pine nuts over, and drizzle over a little olive oil.
Hope you like it!